Tips for using your slow or multi-cooker

Slow cookers (and the slow cooking setting on multi-cookers) cook food at a low enough temperature to be left unattended for hours. But the food must reach a core temperature of at least 60°C to kill harmful bacteria.

All the cookers we’ve tested produce food that's safe to eat – provided you follow the cooker's instructions and food-safety practices.

Cooking and safety tips

To cook food slowly and safely:

• Boil dried beans for at least 10 minutes before slow cooking to destroy toxins which will otherwise survive the lower temperatures of a slow cooker.
• Always completely thaw frozen meat, poultry or vegetables before putting them in the cooker.
• Vegetables cook the slowest, so place them at the bottom and sides of the pot and then add the meat.
• Don't overload the cooker – fill it to about half its capacity (two-thirds at most).
• Don't take off the lid during cooking unless the recipe recommends it. Removing the lid lets heat and moisture escape, so you will have to extend the cooking time.
• Add dairy products, fish or seafood when you get home – or within the last half-hour of cooking.
• Don't leave cooked food to cool down completely in the bowl or pan. It should cool at room temperature for 2 hours and then go into the fridge.
• Never reheat leftovers in your slow cooker – use a microwave, cooktop, or oven.
• If there's a power cut while you're out, check the temperature of the food with a meat thermometer. If it's lower than 70°C, it's probably not safe to eat.

Tips for using your multi-cooker

• Check the pressure-release valve to make sure it’s free of food residue before and after each use.
• Remove and clean the silicone rubber seal regularly – soak the seal in baking soda and water to remove odours.
• Store the lid upside-down on the pot so the gasket doesn’t lose its shape.
• Use a tea towel or oven mitt to protect your hands when you open the pressure-release valve.
• Don’t overfill when using the pressure cooker setting – the cookers usually come with a maximum fill line for liquid and you only need a small amount of water to fill the cooker with steam.
• Practice makes perfect! We found it takes trial and error to get the cooking times right, even with the recipe books and instructions provided by the manufacturer.